General Acceptance Research Articles

The Assessment of Heat-treated Turkish Type Dry Fermented Sausage (Sucuk) with Some Mixed Probiotic Lactic Acid Bacteria

T his study aims to obtain a combination of probiotic strains resistant to stress conditions, which good effect the qualitative properties of heat-treated sausage. Lactic acid bacteria (LAB) strains were identified by matrix-assisted laser desorption-ionization-time of flight mass spectrometry (MALDI-TOF MS) after phenotypic evaluation and evaluated for probiotic potential including acid and bile salt tolerance, antibiotic resistance, and antibacterial activity. All tested Lactiplantibacillus plantarum strains showed high antibacterial activity. L. plantarum (PeE2) and additionally two Enterococcus strains with the best probiotic properties were selected among the strains. Except for the control group, 6 different sucuk doughs were prepared using them as mixed cultures. The ripened sucuk doughs (18 h, 4 ºC) were subjected to fast-drying (30 min, 60 ºC), heat-treated (64 ºC of inner temperature) and rapid-drying (10 min, 75 ºC) stages. The quality characteristics of samples were determined during storage (days 7, 14, and 21). Coliform bacteria growth ≤1 log cfu/g determined on the final day of storage. The lowest TBARS value was determined in L. plantarum +E. faecium (1:1 ratio) mixed culture. Regarding L* and a* color values, lower results were observed in the control group during storage. Using probiotic culture significantly affected textural values, taste and general acceptability (p<0.05) and contributed to the quality parameters. The result of the study may support the development of a new approach for using new probiotics in meat products.

Development And Acceptability of Banana (Esp. Damilig-Musa Acuminata) Fiber as Alternative Source of Natural Fabric

Banana fiber yarn is a natural best fiber derived from the inner bark (or phloem) of banana plants. It is a very eco-friendly material, which also has the advantage of being completely biodegradable. This yarn is also known as banana silk, due to the shiny and silky aspect of the most precious fibers, or Musa yarn, from the Musa genre to which the banana plant belongs. The study will focus on the Development and Acceptability of Banana (Esp. Damilig-Musa Acuminata) Fiber as Alternative Source of Natural Fabric. The panel of experts will evaluate the following namely: DOST personnel, Garments instructor, fashion designer/ textile experts and Faculty and garments fashion and design students of Isabela State University – Ilagan Campus. The purpose of this research is to develop and test the effectiveness of banana (Damilig-musa acuminata), specifically its pseudo-stem. The researcher aims to unlock the following queries: 1. What are the processes used in the production of yarn? 2. What will be the outcome of the develop banana (Damilig-musa acuminata) after the process of fiber extraction in terms of texture, appearance and durability. 3. What will be the assessment and acceptability of the banana yarn (Damilig-musa acuminata) after weaving process is completed in terms of colorfastness, crease resistant and fabric shrinkage The descriptive type of research will applied in the study with the set of survey questionnaire as the main instrument in gathering data. The weighted mean will also utilizes to determine the general acceptability of the study. The study will use the five-point Likert rating scale. The process will conduct in accordance to Development and Acceptability of Banana (Esp. Damilig-Musa Acuminata) Fiber as Alternative Source of Natural Fabric. The procedures are harvesting, peeling, retting, and sun drying, grouping, spinning and weaving. Evaluation results will show that the project obtained an overall mean of 4.38 to the development of fiber and 3.45 to the level of acceptability of fabric which means that the Development and Acceptability of Banana (Esp. Damilig-Musa Acuminata) Fiber as Alternative Source of Natural Fabric is Moderately Acceptable to the panel of experts based on the criteria checklist. Based on the results of the experiments, it can be concluded that banana fibers can be used as an alternative source of natural fibers because they have several inherent advantages over cotton fiber. Because of the abundance of raw material in nature each year, banana fiber-based yarns and fabrics are less expensive and more sustainable. Because of the low fiber weight and strength loss, softening banana fibers by boiling in distilled water was found to be a better treatment.

Study of the Physical, Chemical, and Biologically Active Properties of Avocado Pulp (Persea americana), and Its Use in the Preparation of Some Functional Dairy Products

This research conducted with the aim of manufacturing healthy products (yoghurt and local cream cheese) rich in bioactive compounds and healthy fatty acid using avocado fruit pulp. Avocado pulp used in the manufacture of yoghurt at two, four, and six percent, and the yoghurt stored at 4ﹾ C for seven days. Local cream cheese was handmade by replacing animal butter with 15% avocado pulp. The content of phenolic compounds in fresh avocado pulp determined using HPLC, where it was found to be rich in kaempferol 30.88 ppm, ferulic acid 30.25 ppm, apigenin 22.58 ppm, quercetin 18.98 ppm, and P-coumaric acid 12.66 ppm, as well as rich in some fatty acids: oleic 59.58%, palmitic 17.58%, and α-linolenic 18.05%. Compared to the control sample at the first day of storage, the avocado-fortified yoghurt led to an increase in antioxidant activity by 10.86%, 25.12%, and 34.63%, and in total phenolic content by 129.55%, 343.18%, and 404.55%. The yoghurt sample at four percent was the most accepted in texture, taste, flavor, and general acceptance, and the avocado added a buttery, astringent, and distinct taste to the avocado-fortified samples. Also, the manufactured of local cream cheese by avocado led to a decrease in moisture and fat, and an increase in acidity and total solids, and it was possible to obtain a low-fat functional food with high nutritional value. Results showed that supporting yoghurt with avocado had a positive effect on reducing the total number of microorganisms and was free of molds, yeasts, and coliform growths during storage.

Bayesian issues in the 1950s: an episode involving Karl Popper and Jimmie Savage

Abstract In the 1950s, the growing importance of Bayesian inference attracted both supporters and critics. In 1958, the philosopher Karl Popper published what he called a paradox that purported to show the foolishness of subjectivist Bayesian inference. In correspondence, Jimmie Savage pointed out what he considered an error in his reasoning, but Popper was unmoved and did not change his example when he reprinted it. It is argued that Popper did not acknowledge that the new subjectivists reasoned with distributions, not simply expected values. Excerpts from Jimmie Savage’s correspondence at the time with Popper and with Allen Wallis highlight the issues involved at this time when Bayesian statisticians were seeking general acceptance.

Explaining primary school teachers’ intention to use digital learning platforms for students’ individualized practice: comparison of the standard UTAUT and an extended model

IntroductionThough technologies for individualization appear to benefit primary school students’ learning, studies suggest that their integration remains sparse. Technology acceptance research has largely focused on exploring teachers’ general acceptance of educational technologies, although factors might predict usage intentions differently depending on the specific usage purpose of an educational technology. Digital learning platforms for individualized practice are comparably challenging and complex to use and so far, predictors of primary school teachers’ intention to integrate such technologies into lessons are largely unknown. Meanwhile, research on teachers’ technology acceptance generally lacks comparability due to the absence of a shared theoretical model and usage purpose specification.MethodsIn a sample of 272 German primary school teachers, this study aims to identify predictors of teachers’ acceptance of digital learning platforms for students’ individualized practice in consideration of the unified theory of acceptance and use of technology (UTAUT). To ensure a shared understanding, teachers were provided with a video which specified the addressed usage purpose. Regarding teachers’ usage intention, the explanatory power of the standard UTAUT predictors was investigated and compared with an extended UTAUT model accounting for seven additional context-specific predictors.ResultsThe standard UTAUT significantly explained teachers’ usage intention, with performance expectancy, effort expectancy, and the availability of the necessary technical infrastructure showing significant associations with intention. However, neither a significant nor meaningful increase in explained variance was observed for the extended UTAUT model.DiscussionResults suggest that the standard UTAUT model is sufficient in explaining teachers’ usage intention and that its extension by context-specific predictors provides no added value. Acceptance facilitating interventions should therefore target performance and effort expectancy as well as the availability of technical infrastructure. Thus, underlining that successful implementation of complex educational technologies should consider both, individual and structural factors.

Enhancing the Quality and Sensory Characteristics of Native Chicken (Gallus gallus) Eggs Using Natural Additives

The study examines the effect of natural egg enhancers on the quality and sensory attributes of native chicken eggs. The research was conducted in Lagangilang, Abra, Philippines, involving 96 native chickens that were fed with different egg enhancers, including pure formulated feed with no additives, commercial egg enhancer, annatto seed powder, turmeric powder, and red-hot pepper powder at 1% level. The results showed that the egg yolk weight, albumen weight, and eggshell thickness were not significantly different among the treatments. However, yolk color was significantly different among the treatments, with annatto seed, turmeric, and red-hot pepper treatments rated as dark yellow having significantly higher yolk color compared to the control and commercial treatments. The study also found that the coloring content agent of egg enhancers, such as annatto seed, turmeric, and red-hot pepper, can improve the yolk color of eggs by providing carotenoids and other antioxidants to the birds. This is important because consumers often prefer eggs with a darker yolk color. The study also evaluates the sensory evaluation of senior high school students, college students, and faculty on native chicken eggs given with egg enhancers. The results indicate that there were no significant differences in appearance, flavor, aroma, aftertaste, and general acceptability among the treatments with a descriptive rating of “like moderately” based on the hedonic scale.

Effect of different chloride salts on chicken burger quality

The effect of using different chloride salts on the quality of chicken burgers was evaluated by physicochemical, textural, and sensorial analyses. Chicken burgers were prepared with five different chloride salt amounts (T1: 2% NaCl, T2: 1% NaCl, T3: 1% NaCl + 1% KCl, T4: 1% NaCl + 1% CaCl2, and T5: 1% NaCl + 0.5% KCl + 0.5% CaCl2). The pH, moisture content, water activity, TBARS, cooking yield, moisture retention, and colour values were measured to determine the physicochemical properties of the burgers. Additionally, texture profile analysis and sensory evaluation were performed on the cooked samples. Reducing or partially replacing NaCl with KCl increased the pH level compared with the control, whereas using CaCl2 decreased the pH level. The highest moisture content and aw values were determined in burgers containing 1% NaCl. Partial substitution of NaCl with KCl and/or CaCl2 increased L* and b* values. A 50% reduction of NaCl or its replacement with 50% KCl did not affect the moisture retention and cooking yield compared with the control, but using CaCl2 caused a decrease. Also, the cooking process significantly affected the pH, moisture, aw, TBARS, and colour of the chicken burgers (p < 0.01). Reducing NaCl to 1% or partially replacing it with KCl and/or CaCl2, decreased the hardness, resilience, and chewiness of the samples, whereas the use of CaCl2 caused a greater decrease of these effects. In the preparation of chicken burgers, a 50% substitution of NaCl with CaCl2 reduced sensory scores for appearance, flavour, texture, and general acceptability, whereas a reduction of NaCl or 50% substitution with KCl had no effect.

Automated online safety margin (GLIOVIS) for glioma surgery model.

Glioblastoma is the most common type of primary brain malignancy and has a poor prognosis. The standard treatment strategy is based on maximal safe surgical resection followed by radiotherapy and chemotherapy. Surgical resection can be optimized by using 5-delta-aminolevulinic acid (5-ALA)-induced fluorescence, which is the current mainstay. Although 5-ALA-induced fluorescence has gained general acceptance, it is also limited by inter-observer variability and non-standardized fluorescence parameters. We present a new software for processing images analysis to better recognize the tumor infiltration margins using an intraoperative immediate safety map of 5-ALA-induced fluorescence. We tested this in a brain model using a commercial surgical exoscope. A dedicated software GLIOVIS (ACQuF-II, Advanced Colorimetry-based Quantification of Fluorescence) was designed for processing analysis of images taken on the Intraoperative Orbital Camera Olympus Orbeye (IOC) to determine the relative quantification of Protoporphyrin IX (5-ALA metabolite) fluorescence. The software allows to superpose the new fluorescence intensity map and the safety margins over the original images. The software was tested on gel-based brain models. Two surrogate models were developed: PpIX agarose gel-integrated in gelatin-based brain model at different scales (1:25 and 1:1). The images taken with the IOC were then processed using GLIOVIS. The intensity map and safety margins could be obtained for all available models. GLIOVIS for 5-ALA-guided surgery image processing was validated on various gelatin-based brain models. Different levels of fluorescence could be qualitatively digitalized using this technique. These results need to be further confirmed and corroborated in vivo and validated clinically in order to define a new standard of care for glioblastoma resection.

Sustainable Foods: Consumer Opinions and Behaviour towards Organic Fruits in Poland

By producing high quality food with a low environmental impact, organic farming plays an essential role in developing sustainable food systems. Over time, consumer interest in organic food is systematically growing, which results in a generally positive attitude towards organic products. Many studies that are devoted to analysing organic food consumers’ behaviour aim to generalise the studied trends to the population of a given country or region. Given the varying rates of organic market development between countries, there is a need for more narrowly focused research, which could more profoundly facilitate local development of organic market. The aim of this study was to investigate the opinions of Polish consumers about organic fruit and to identify the socioeconomic and sociodemographic determinants of the propensity to choose and purchase organic fruit. Respondents were recruited via a market research agency using a consumer access panel. To collect responses, a formal, structured questionnaire was developed and distributed using the CAWI method. The general acceptance of price increases for organic apples amounts to less than around 30% (89% of responses). The effect of income and package size tend to interact with regard to the purchase preference of apples (p < 0.001). The highest frequency of organic fruit purchases were indicated for physical stores, in particular supermarkets (5.35 times/month, 95%CI). A relationship between willingness to consume organic fruits and the self-described economic situation (p = 0.005), as well as true household income (p = 0.007), has been shown. A relationship between the frequency of organic fruit purchases and the number of household members (p = 0.006), as well as number of household members under the age of 18 (p = 0.011), has also been shown. Marketing techniques for organic products should emphasize family welfare and be directed at younger consumers, especially at retail outlets where customers are most likely to buy them, namely physical supermarkets, local grocery stores and discount stores.

EVALUATION OF SENSORY CHARACTERISTICS OF SOME ATLANTIC SALMON PRODUCTS IMPORTED TO IRAQ

This study was conducted on salmon(Atlantic salmon)Salmo salar products imported to Iraq, which are a whole fish removed head and tail, fillets, rings, fingers and cubes evaluating of the sensory characteristics of these products and determining their suitability for human consumption. The products were obtained from King of Fish and Meat company ( K.F. M.) , the exclusive agent in Iraq, and all products were within one meal and date, and the validity of each product was from 5/10/2021 to 4/7/2022. Results were as follows: The results of the sensory characteristics (color, flavor, freshness, juiciness, general acceptance) showed asignificant differences (p≤0.05) among salmon fish products, but they did not reach the limits of rejection. The results above of sensory tests of imported salmon fish products showed that they are suitable for human consumption and proved that they are within acceptable limits after comparing them with research and standard specifications.

A Survey on Cyber-Resilience Approaches for Cyber-Physical Systems

Concerns for the resilience of Cyber-Physical Systems (CPS)s in critical infrastructure are growing. CPS integrate sensing, computation, control, and networking into physical objects and mission-critical services, connecting traditional infrastructure to internet technologies. While this integration increases service efficiency, it has to face the possibility of new threats posed by the new functionalities. This leads to cyber-threats, such as denial-of-service, modification of data, information leakage, spreading of malware, and many others. Cyber-resilience refers to the ability of a CPS to prepare, absorb, recover, and adapt to the adverse effects associated with cyber-threats, e.g., physical degradation of the CPS performance resulting from a cyber-attack. Cyber-resilience aims at ensuring CPS survival by keeping the core functionalities of the CPS in case of extreme events. The literature on cyber-resilience is rapidly increasing, leading to a broad variety of research works addressing this new topic. In this article, we create a systematization of knowledge about existing scientific efforts of making CPSs cyber-resilient. We systematically survey recent literature addressing cyber-resilience with a focus on techniques that may be used on CPSs. We first provide preliminaries and background on CPSs and threats, and subsequently survey state-of-the-art approaches that have been proposed by recent research work applicable to CPSs. In particular, we aim at differentiating research work from traditional risk management approaches based on the general acceptance that it is unfeasible to prevent and mitigate all possible risks threatening a CPS. We also discuss questions and research challenges, with a focus on the practical aspects of cyber-resilience, such as the use of metrics and evaluation methods as well as testing and validation environments.

Determination of Nutritional Composition and organoleptic Properties of African Locust Beans Wrapped with Different Packaging Materials

African Locust beans is a popular condiment used as taste and flavor enhancer in soup and dishes in Africa. It is one of the major sources of plant protein in African diet but packaging materials used to extend its shelf life has different effects on the products. This study therefore examined the nutritional composition and organoleptic properties of African locust beans processed and separately wrapped with plastic container, nylon and dry banana leaves and allowed to ferment for 5days. Proximate analysis and Mineral content were determined using standard methods while the sensory attributes were assessed using a 9-point Hedonic scale. The results showed that African locust bean packaged with different packaging materials for moisture content ranged between 31.27% and 36.13%, Ash content (3.46% and 4.62%), protein content (17.90 and 30.21%), carbohydrate content (17.92% and 25.32%), fat content (5.76% and 10.60%) and crude fibre content (7.92% and 10.4%). Result of mineral analysis showed that African locust bean packaged with dry banana leaf had the highest values for Sodium, Calcium, Iron, Magnesium and Zinc while the sample packaged with plastic container had the highest values for potassium and manganese. However, Vitamin A content was higher in sample packaged with plastic container. Locust beans wrapped with plastic container was mostly preferred based on sensory attributes. Findings from this study showed that locust beans wrapped with plastic containers should be encouraged due to its high protein content and general acceptability in order to alleviate protein deficiency and its associated diseases in Africa.

Acceptance of Telepresence Robotics, Telecare and Teletherapy Among Stroke Patients, Relatives and Therapy Staff.

Stroke as a cause of disability in adulthood causes an increasing demand for therapy and care services, including telecare and teletherapy. Aim of the study is to analyse the acceptance of telepresence robotics and digital therapy applications. Longitudinal study with a before and after survey of patients, relatives and care and therapy staff. Acceptance of the technology analysed is high in all three groups. Although acceptance among patients declined in parts of the cases in the second survey after having used telerobotics, all in all approval ratings remained high. With regard to patients no significant correlation was found between the general technology acceptance and the acceptance of use of telerobotics. Accepted new telecare and teletherapies can be offered with the help of telepresence robotics. This requires knowledge of and experience with the technology.

The Impact of Mobility solution on logistics and supply chain

The emergence of mobility solutions, which include changes in customer expectations and technological advancements, is driving a substantial transformation in the transportation and logistics sector. These technologies, which include blockchain, the Internet of Things (IoT), and artificial intelligence (AI), have the revolutionary potential to update conventional wisdom and improve productivity, sustainability, and creativity all the way up the supply chain. However, there are some obstacles and difficulties in the way of their general acceptance. Seamless integration is impeded by regulatory complications, which are typified by inconsistent regulations and uncertainty surrounding emerging technology. Scalability and efficacy are hindered by infrastructure constraints, which might range from insufficient digital connectivity to differences in urban-rural areas. Adoption attempts are further hampered by technology limitations including cybersecurity threats and interoperability problems. Policymakers, industry stakeholders, and researchers must work together to develop collaborative solutions in order to overcome these obstacles and enable widespread adoption. Streamlining regulations, establishing standards, investing in infrastructure, promoting open standards, offering financial incentives, interacting with the community, and attending to social and ethical issues are a few of these. By putting these tactics into practice, the transportation and logistics industry can realize the full potential of mobility solutions and spur expansion, sustainability, and competitiveness. Stakeholders can overcome obstacles, seize opportunities, and clear the path for a transportation ecosystem that is more effective, robust, and inclusive by embracing innovation and teamwork.

P071 Exploring experiences and preferences of people with rheumatoid arthritis for digital interventions to promote physical activity (PA)

Abstract Background/Aims Physical activity (PA) is effective for managing symptoms of rheumatoid arthritis (RA) but people with RA are less active than their healthy counterparts. A digital intervention (DI) to promote PA, is a potential solution. There is a paucity of literature available exploring the requirements of people with RA for a digital intervention. It is important to explore experiences and preferences before developing such an intervention. Aims: 1. Identify digital technology currently used by people with RA to support PA. 2. Understand the preferences and acceptability of people with RA for potential DI delivery. Methods A survey was developed to address these aims. A patient research partner (CS) and ‘think aloud’ pilots contributed to development. The survey was circulated once to members of the National Rheumatoid Arthritis Society in November 2022. This study was approved by the National Health Service Research Ethics Committee (reference 22/NE/0158). Results 1178 people consented to take part (86% female, 64% aged 55-74). The majority used digital technology every day (97%). 84% anticipated using a potential DI to support PA, most preferably every day (48%) or 2-3 times a week (14%). 16% never anticipated using DI to support PA. 34% reported currently using technology to support PA; mostly an app without healthcare professional (HCP) interaction (42%) or internet videos (40%). A further 27% had tried technology to support PA but discontinued, and 39% had never tried. An app was the most preferable delivery platform (56%), followed by a website (43%) or internet videos (28%). 51% would prefer to be offered or signposted to digital technology to support PA by an exercise professional with specific rheumatology training or a healthcare professional (22%). Potential DI delivery methods were rated on a Likert scale of 1-5 for general acceptability, a score of five indicating highest acceptability: automated response mean[SD] 3.6[0.9], ad-hoc HCP interaction 3.5[0.8] pre-arranged HCP interaction 3.4[1] and no interaction 3.1[1]. Conclusion People with RA are using digital technology regularly and many anticipated using a DI to support PA. Despite this, only a third are currently using digital technology to support PA. An app or website platform was the preferred delivery method suggesting that an internet delivered intervention is acceptable. Acceptability ratings of DI delivery methods were similar. Further sub-group analysis and exploration of free text responses is planned to inform tailoring of DI delivery. Disclosure C. Gerlis: None. A. Berry: None. S. Halls: None. M. Loizou: None. C. Swales: None. F. Cramp: None.

Preoperative Corticosteroids Reduce Diagnostic Accuracy of Stereotactic Biopsies in Primary Central Nervous System Lymphoma: A Systematic Review and Meta-Analysis.

Despite general acceptance that corticosteroid therapy (CST) should be withheld before biopsy for suspected primary central nervous system lymphoma (PCNSL), there remains conflicting evidence surrounding the precise impact of preoperative CST on the histopathological diagnosis. The objective of this systematic review and meta-analysis was to describe and quantify the effects of preoperative CST on the diagnostic accuracy of biopsies for PCNSL. Primary articles were screened from Ovid MEDLINE, Embase, Web of Science, and Scopus databases. Meta-analysis was performed for immunocompetent patients with histologically confirmed PCNSL. Subgroup and regression analyses were performed to assess the effects of biopsy type, CST duration, dose, and preoperative taper on the diagnostic accuracy. In addition, the sensitivity of cerebrospinal fluid (CSF) analyses for PCNSL was assessed. Nineteen studies, comprising 1226 patients (45% female; mean age: 60.3 years), were included. Preoperative CST increased the risk of nondiagnostic biopsy with a relative risk (RR) of 2.1 (95% CI: 1.1-4.1). In the stereotactic biopsy subgroup, the RR for nondiagnostic biopsy was 3.0 (95% CI: 1.2-7.5). CST taper, duration, and dose did not significantly influence diagnostic biopsy rates. The sensitivity of CSF cytology, including flow cytometry, for PCNSL was 8.0% (95% CI: 6.0%-10.7%). Our results suggest that preoperative CST reduces the diagnostic yield of stereotactic biopsies for PCNSL. We found no evidence that tapering CST before biopsy improves diagnostic rates. CSF analysis currently has a poor sensitivity for the diagnosis of PCNSL.

Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts

This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage. Plant-based kefirs contained significant amounts of lactic acid bacteria and yeasts. The microbial content of kefirs was stable during 14-day refrigerated storage. Lactic acid, acetic acid, and tartaric acid are commonly detected organic acids in kefir samples. Almond and chickpea kefirs were rich in potassium mineral. Almond kefir had the highest ethanol content among plant-based kefirs, followed by chickpea and rice-based kefirs. Ethyl acetate, acetic acid, propionic acid, hexanoic acid, and benzenemethanol were identified as key volatile compounds in almond kefir and chickpea kefir samples using a GC–MS detector during water kefir fermentation. According to sensory analysis results, significant differences are present for all test parameters except odor. Almond kefir was the most accepted, while the other two kefir samples were below the general acceptance level (P < 0.05).

Effect of pre-drying treatments on the quality of solar-dehydrated tomato (Lycopersicon esculentum L.) fruits

Preserving surplus highly perishable products, such as tomatoes, through processing is an effective method, especially during periods of excess supply. Pre-treatment is commonly employed before the drying of agricultural goods to deactivate enzymes, expedite the drying process, and enhance the quality of the resulting dried products. An experiment was done to assess the impact of applying Sodium Metabisulphate, Sodium Chloride, and lemon juice as treatments on the quality of solar-dehydrated tomato (SDT) fruits. The trial consisted of four treatments, organized in a completely randomized design with three replications. The findings demonstrated a substantial increase in protein, crude fat, and total soluble solids levels in the treated samples compared to the control. Moisture content reduced from 96.70 %(wb) to 3.4 % for (db) for the sample pretreated with 5 % lemon juice which was higher than NaCl, SMBS, and Control samples with 3.1 %, 3.2 %, and 3.3 % (db) The experiment has shown that pre-drying treatment of tomato fruits with SMBS, and Lemon juice leads to increased levels of protein with 0.79 g in the treated sample, crude fat recorded at 3.2 % in the lemon juice sample, 10.72% of ash content in lemon juice, and 6.0% of total soluble sugars in lemon juice. Nevertheless, the Lemon juice, NaCl, and control samples exhibited comparable characteristics in terms of color, flavor, taste, and overall acceptability In contrast, the SMBS treatment resulted in superior color with 7.1 %, taste 7.2 %, and 8.3 % for general acceptance as indicated by a significant difference (p = 0.05). Hence, employing solar dehydration as a method to preserve the quality and extend the storage life of treated tomato fruits can serve as a viable technological alternative. Producers, processors, and traders of tomato fruits in Ghana can benefit from using Sodium Metabisulphate, Sodium Chloride, and lemon juice treatments.

Production of Cheese and Ice Cream Enriched With Biomass and Supernatant of Spirulina platensis With Emphasis on Organoleptic and Nutritional Properties

Background: Spirulina platensis contains natural pigments along with phenolic and flavonoid compounds that may be excreted to the supernatant in addition to biomass during culture. Objectives: We prepared enriched cheese and ice cream using biomass and supernatant of S. platensis microalgae extract. We aimed to evaluate these algae’s organoleptic and nutritional properties. Methods: After preparing a 30-day culture of Spirulina, different concentrations of its biomass and supernatant extract were prepared to enrich cheese and ice cream. In the next step, the physicochemical and antioxidant properties of the products were measured by FRAP (ferric reducing antioxidant power) and DPPH (2,2-diphenyl 1-picryl hydroxyl) methods. Expert evaluators performed the sensory analysis according to the Iranian national standard method in terms of color, odor, taste, texture, and general acceptance on a scale of 0 to 5. Finally, statistical analysis of the data obtained from each experiment was performed with a one-way analysis of variance three times using SPSS software, version 24. Results: The results showed that the content of protein, fat, ash, and biomass was higher in enriched foods. However, in enriched ice creams, the content of protein, fat, sugar, and aeration rate increased significantly compared to the supernatant. In addition, cheese and ice cream fortified with supernatant had significantly greater antioxidant activity than biomass. The results of the hedonic test showed that with increasing concentrations of these agents in fortified cheeses and ice creams, the level of satisfaction in odor, taste, color, texture, and general acceptance factors was increased. Conclusion: The study results showed that adding biomass and supernatant of S. platensis to ice cream and cheese increased the nutritional value and improved the taste of these foods. Because these substances play an essential role in children’s diet, this microorganism can be used to combat malnutrition and a diet without micronutrients.

Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt

SummaryThe present study aims to provide an overview of the impact of brown rice protein (BRP) conjugated with microcrystalline cellulose via the Maillard reaction on characteristic features of yoghurt and the bioaccessibility of essential minerals in this dairy product. The confirmation of conjugation was conducted using FTIR spectroscopy. Adding BRP or Maillard conjugate (MC) proved beneficial in enhancing the water‐holding capacity and decreasing the syneresis of samples. Additionally, yoghurt (MCY) containing the Maillard conjugate demonstrated superior performance in these properties. A lower number of pores and a stronger gel network (structural integrity) were identified in MCY compared to the other samples (BRPY: yoghurt containing BRP and PY: plain yoghurt). On the other hand, in general, supplementation of BRP and MC led to slight alteration in the concentration of aroma compounds. Similarly, the impact of BRP and MC on changes in the molecular weight distribution of proteins during in vitro gastrointestinal digestion was negligible. Bioaccessibility values of Ca and Mg in PY were 53.72% and 10.72%, respectively. The improvement in these values was observed in BRPY (Ca: 57.33% and Mg: 15.60%). Moreover, adding MC to yoghurt led to a tighter interface structure (indicating rigid gel), which allowed more minerals to bind, increasing mineral bioaccessibility (Ca: 64.40% and Mg: 31.14%). A higher general acceptability in sensory evaluation was scored for PY followed by MCY and BRPY. Ultimately, the positive effect of ingredients (especially MC) on yoghurt quality was obvious.